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X Italian Soups
Chicken, Egg Drop Soup/ Zuppa di Pollo all'Uova (with pastina, minced chicken and watercress)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

4 tablespoons pastina
1/2 cup chicken, minced
2 eggs, beaten
3 cups hot chicken broth
2/3 cup watercress, chopped
salt to taste



Directions

Cook pastina in broth until tender; add chicken and bring ito a boil.

Stir in eggs, stirring vigorously about 2 minutes or until egg separates into shreds; add watercress.

Season and serve immediately.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jan Vermeer: The Astronmer, 1668.

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